TOO GOOD! The cookies did spread a lot but who the heck cares...YUM!!!! I'll keep the dough better chilled next time--and there WILL be a next time. I incorporated Andes chips as others suggested. Due to the spreading issue, I reduced the baking time to 7 minutes. Chewy and sinfully delicious. Thanks for this absolutely wonderful recipe!

Overall, a very tasty and tender butter cookie. Also, because of so few ingredients, it is quick to mix. The dough was a little difficult to work with -- so I cheated and rolled it out between two sheets of waxed paper, set it on a cookie sheet, froze it for about 20 minutes, then cut out the frozen dough. (I do this with almost all cut out cookie dough. It works great and the cookies don't lose their shape!) Since I used small cutters, I reduced the baking time to 10 minutes.